Teisen Mel ( Traditional Welsh Honeycake )

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Title: TEISEN MEL ( TRADITIONAL WELSH HONEYCAKE )
Categories: Breads
Yield: 1 servings

1/2 lb Plain white household flour
1/2 t Baking powder
1 1/2 t Ground cinnamon
1/4 lb Runny honey
1 T Runny honey
1/4 lb Butter
1/4 lb Caster sugar
2 Large eggs
1 T Milk (or double this amount)

Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin
pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks
then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk.
Spread the mixture in the prepared tin, mounding it slightly in the
centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour.
Let the cake rest in its tin for 2 minutes before turning it out on to a
wire rack. Let it cool for 10 minutes then slide it on to a baking tray
and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if
you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a
glossy meringue mixture. Swirl this over the top of the cake and bake at
325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is
cold. Makes 1 cake.

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